Dulce de Leche Macarons
Hey, listen. I am sorry…
… But not really because I am having so much fun baking (and saying) macawooons!
That little tendency of mine to obsess over things? Yeah, I would say it is in full gear right now. I currently have an ongoing list of “Macarons to Make,” and so far I have 24 different creations… Looks like I’m going to need to invest in some more almond flour.
The summer is ending, the termination of my apartment lease is quickly approaching, and I am slightly freaking out about my future, or lack thereof. I cope with my impending doom by baking… And you know what? It makes me feel really good about myself when I bake perfect macaron shells with little “feet.” This is an accomplishment, my friends. Like a graduating-from-college-and-getting-a-real-job kind of accomplishment.
There’s not much else I can say about macarons since I’ve already posted three different flavors… But as I’m sure you could imagine, these Dulce de Leche Macarons are sweet, chewy, and delicious!
Dulce de Leche Macarons recipe adapted from David Lebovitz:
1 cup powdered sugar
½ cup powdered almonds
3 tablespoons unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons granulated sugar
1 cup dulce de leche
- To make macaron batter, preheat oven to 350º F and line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
- Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
- In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
- Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
- Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
- Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
- To assemble, spread a bit of dulce de leche on the inside of the macarons then sandwich them together. Let them stand at least one day before serving, to meld the flavors.
- Store in an airtight container for up to 5 days, or freeze. If you freeze them, defrost them in the unopened container, to avoid condensation, which will make the macarons soggy.